This week I’ll be sharing my favourite recipes for making dinner using basic ingredients from the pantry.
This makes a great dinner for so many reasons – it is easy to cook, cheap, filling and, best of all, very tasty. I love the spicy flavour from the chili seasoning – warm but not too hot which is ideal if you are feeding a family. If you aren’t keen on chili then just pick your favourite type of Mexican seasoning instead.
There isn’t any meat required which means that you don’t have to plan ahead to take anything out of the freezer. However, if you have some left-over cooked chicken or steak then shred it up and add it to the pan. Bacon would also work well 🙂
The ingredients below will feed 4 but add another can of beans and you could stretch it out to 6 if required. I added some sour cream and fresh coriander because I had them in the fridge but think of them as optional extras.
Ingredients – serves 4:
1/2 tbsp oil, vegetable or olive
- 1/2 small onion, finely diced
- 400g/14 oz can brown lentils, drained and rinsed
- 400g/14 oz can three bean mix, drained and rinsed (or red kidney beans instead)
- 1 packet Chili seasoning (I used Old El Paso)
- 200g/7 oz sweetcorn kernels
- 400g/14 oz can diced tomatoes
- 1 cup water
- 8 flour tortillas
- 1 cup tomato passata
- 1 cup grated cheese
- freshly ground black pepper, to season
- 1/2 teaspoon dried oregano
- sour cream and fresh coriander, optional, to serve
- Heat the oil in a medium saucepan over a medium-high heat. Add the onion and cook for a couple of minutes or until just going translucent.
- Add the lentils, beans and chili seasoning to the pan. Stir and cook for a few seconds until fragrant.
- Add the sweetcorn, diced tomatoes and water to the pan. Stir and then bring to the boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
- Remove from the heat and leave to cool for 15-20 minutes or until no longer steaming.
- Heat your oven to 200C/180C fan forced/390F and grease a shallow oven-proof dish with a little cooking spray.
- Spoon 1/8 of the chili mixture into one of your tortillas, then fold to enclose, carefully turn over and place into your prepared dish. Repeat with the remaining tortillas – it doesn’t matter if they overlap slightly in the dish.
- Pour over the tomato passata and spread to coat all the tortillas. Scatter over the grated cheese, some black pepper and dried oregano.
- Cook for 25 minutes or until the cheese is golden.
- Remove from the oven and leave to sit for 5 minutes before serving topped with some sour cream and fresh coriander, if you have them.